This is a lively, elegant room where the service is spot-on and the food never fails to reflect Dean Fearing’s Texas bona fides. We fell in love with a barbecued-shrimp taco with a salad of mango and pickled red onion and a smoky citrus vinaigrette. Gulf red snapper, simply pan-seared, was elevated to new heights with the addition of dark beluga lentils, golden beets, and chive crème fraîche. Our dessert almost transported us to the Big Easy: warm beignets paired with banana pudding with a swirl of toasted meringue and bananas Foster sauce.
Cuisine: New American